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Pumpkin Bread Pudding

October 29, 2011

I recently ran across a simple recipe for Pumpkin Bread Pudding so I was super excited to give it a go as we nestle in to the holiday season. (The original recipe can be found here.) I remember my family gathering old pieces of bread and bread heels to make break pudding when I was a little chiquita, because as an immigrant family we needed something "yum" to soften those rough economic times. Bread Pudding is indeed very comforting and a delicious breakfast and snack.

I bought a $1 dollar baguette and sliced about 1/2 of it to make the 2 cups of bread cubes.

While you are preheating the oven, put your tray with the butter in to have it melt.

Once your butter has melted, toss the bread cubes with butter in another bowl, then add pumpkin
mixture and toss to coat.

Transfer to an ungreased 8-inch square baking
dish and bake until custard is set, 25 to 30 minutes.

And there you have it! If you use heavy cream and more butter, it would probably be even more delicous. We used whole milk and it was still delish. Although we tried to be a little healthier by skipping the heavy cream, we made up for it by adding an ice cream scoop and whipped cream. Yeah, the eating season has begun!What are you cooking these days?